Classic Italian American comfort food, straight from the source.
1 Large Eggplant
1 Can Crushed tomatoes
1 large block of low moisture mozzarella
1 Cup Grated Parmigiano Reggiano
1 small yellow onion, sliced thin
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil -or- 1 sprig of fresh basil
1 Cup flour
1 Cup Italian Style Breadcrumbs
Slice a large eggplant into 5mm slices.
Set up your dredging station — Whisk the eggs in a bowl, pour flour into another bowl, and breadcrumbs into another.
One by one, dip the eggplant slices in the flour, the egg, then the breadcrumbs. Allow them to rest on a wire rack.
Fry in vegetable oil over medium-high heat until golden brown, and rest again on a wire rack.
Sautee the garlic and onions over medium low heat in extra virgin olive oil.
Once the onions are translucent, add the can of crushed tomatoes. Rinse the can and dump the remaining tomato-water into the pot as well. The sauce will reduce so we want to start a little thin.
Add oregano, basil, salt and pepper, and simmer for at least 30 minutes. If using fresh basil instead of dried, add the whole stalk about 15 minutes before it's done cooking.
Spoon a thin layer of tomato sauce into the bottom of a pyrex baking tray
Next, form a layer of fried eggplant, another thin layer of sauce, thinly sliced mozzarella (dehydrated is preferrable), and grated parmigiano reggiano.
Repeat these layers till all the eggplant is gone, or until the tray is full.
Top off with a little sauce, mozzarella, and parm to create a golden crust
Bake on medium-high until bubbling and crispy on top.
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